Patatas Bravas with Saffron Aïoli
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 220
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 37
- Sodium
- 268
- Total: 30 min
- Active: 10 min
Ingredients
For the Potatoes:
3 russet potatoes, cut into 1-inch chunks
Kosher salt
Vegetable oil, for frying
For the Aïoli:
Large pinch of saffron
2 pasteurized egg yolks
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
Smoked paprika, for sprinkling
Directions
- Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel–lined baking sheet; let cool.
- Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
- Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
- Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.